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Coconut Donuts with White Chocolate Matcha Buttercream Frosting

The recipe which I adapted from http://norecipes.com is for
cupcakes but in my humble and late as usual observance of the National Donut
Day (June 7); I decided to make cake donuts instead. Too long a name for
the frosting but all that makes the delicious, smooth and creamy frosting which
I'm ecstatic I still have a lot of so I can still use it for cupcakes. I noticed that the recipe uses the same process which I did when I made my Lane Cake which is whisking together the milk and egg whites before combining with the dry ingredients. The result is tender but not crumbly texture in the cake which is awesome. The original recipe uses 3/4 cup sugar but I think it's a little too much for just a little over a cup of cake flour so I used a half instead and it came out perfect!

Sift together
cake flour, sugar, salt and baking powder then transfer into the bowl of an
electric mixer and whisk to combine

Add butter and
beat until there are crumbly pebbles and no powdery ingredients left. Add
half of the coconut milk/egg white mixture and beat for a minute or until
smooth. Scrape down the bowl and add the rest of the liquid mixture
beating until combined.

Transfer
the mixture to a pastry bag and fill each cavity to the rim for fuller donuts.

Bake for 25
minutes or test if skewer inserted in the middle comes out clean. Remove
from the oven and invert the pans in a clean surface to release the donuts.
Transfer to a wire rack to cool completely.

Now it's time to make
the frosting!

These
are what you need:

1/3
cup granulated white sugar

2
tbsp water

2
extra large egg whites

2
sticks of unsalted butter softened but still cool

4
oz white chocolate, melted and cooled

1
1/2 tsp matcha powder

1-2
drops peppermint oil

Method:

Put
sugar and water in a small sauce pan and bring to a boil. Swirl if you
have to but do not stir. It should be done when it reaches the soft ball
stage and temperature reaches 250 degrees F.

Meanwhile beat the egg whites
until firm peaks form. With the mixer on medium, slowly pour the sugar mixture
down the side of the mixer bowl (careful not to pour it on the whisk directly
or you’ll splatter really hot syrup all over the place). Whisk until the egg
whites have cooled off.

Add the butter 1 Tbs at a
time. If the butter is too cold it will clump, but don’t worry, just turn up
the mixer a little and it will smooth out. If the butter is too warm, it will
look runny, but again don’t worry, by the time you’re done adding butter it
will firm up. Add the cooled melted
chocolate, the matcha powder and a drop or two of peppermint oil (this stuff is
potent, and you don’t want it to overpower the matcha) and whisk on high until
smooth and fluffy.

If it still looks too loose, put the whole bowl in the
fridge for a few minutes then whisk it some more. Spoon or pipe a good dollop
of frosting on each donut. I sprinkled the tops with unsweetened grated coconut.

My light is off and this looks more white than green :-(

This is how they actually look. Not too green but definitely matcha tea with a hint of peppermint. The sweetness comes from the white chocolate- all these flavors with unsalted butter and the result is creamy, smooth, just rightly sweet buttercream frosting!

And inside is
light, airy, velvety - and it's not fried! What's not to like in these
donuts? And I made these from scratch! I hope you had a wonderful National Donut Day yesterday! I
did not but late is better than never!